Tagged: pecans

My Bowl Full of Jelly & WIAW #7

Happy Wednesday, everyone!! It’s almost the weekend!!

I am particularly excited for this weekend! Friday Johnny and I will be heading into NYC to see the tree (which we haven’t done in years!) with Susan, Bill, my Papa Bear, and his lady friend.  Saturday we’ll get to catch up with an old friend I haven’t seen in quite some time and we’re meeting up with all of my extended family for dinner, which is the first time I’ll be seeing everyone since announcing that I’m pregnant, which is super exciting! And Suuuunday we’ll be meeting up with Johnny’s family and our good friend Sue and her husband Matt. We’ll also finally get to meet their little munchkin who’s already 7 months old!! EEEEE. I can’t wait to squeeze him!! It’s going to be a fabulous weekend! Do you have any great weekend plans??

Anywho, it’s What I Ate Wednesday! Check out the link up at Peas and Crayons and see what some other chicas ate today!! Here are my noms:

Breakfast: Small and simple today. Just a cup of peanut butter muligrain cheerios with nonfat milk and some chai tea.

cheeriosSnack: There were some holiday pecans up for grabs in the office kitchen today and I was the first to snag some!! I love pecans! I mixed a few halves and a handful of pomegranate  into my black cherry chobani around 10 am and it was delicious! Then, at 11, my belly started to rumble. Curse my tiny breakfast! I swear if I don’t eat a minimum of 300 calories at breakfast I’m ravenous for the rest of the day. So I munched on some triscuits and a laughing cow cheese wedge to hold me over until lunch time!chobani

snack2

Lunch: Johnny and I had lunch with our friend Nicole at Panera today! We had a Panera problem for a while, and were probbbbbbably going there like once a week. We’ve cut back to just once a month now, haha. I’m always torn with what to get, as I enjoy so many things on their menu (Big Kid Grilled Cheese, anyone?). Today I went with my standard You-Pick-Two: Thai Chicken Salad (my favorite salad on their menu) without the crispy wontons and Broccoli Cheddar soup – because it’s so snowy and cold out and it’s soooooo warm and delicious. I had a whole grain baguette on the side, but I always share a bit of it with Johnny. He’s a bread monster.

panera

Snack: I took my vitamins after lunch but figured you guys don’t need to see those again. I also had 3 Hershey Kisses around 2:oo for a sweet little pick-me-up. Come 4:45 pm it’s serious snack time again. Today I enjoyed a pear…in the dark…because I hate the overhead lights in my office.

shadowpear

Today I had a pretty great arm and shoulder workout at the gym! I’m still lifting and I feel great! I also walked on the treadmill at a 15% incline for 15 minutes and I swear I sweat more doing that than I have on any run in a long time!! I’m definitely starting to feel like this baby bump is for reals now though. I can’t wait for it to be firmer…right now I’m feeling a little too much like Twas The Night Before Christmas and that I’ve got a little bowl full of jelly.  Et voila!

preggers

Dinner: Tacos for the hubs, taco salad for me! This is one of my favorite post workout meals actually! A bed of spinach topped with chopped bell pepper, black olives, onion, hot salsa, avocado, a little cheese, about 1/2 cup lean ground beef, and a taco shell!! Delicious!tacosalad

Dessert: I still have a huge bag of cookies left from our cookie bake last Saturday, so I nommed on one of the ridiculous S’Mores cookies that Susan made. Behold. They really are glorious!

cookie

And there we have it, folks! Make sure to stop by again soon for my Five Cheese Pancetta Mac & Cheese Recipe!! XX/OO

Happy December!

Gee wiz!

Can you believe it’s December already?!?! I am completely befuddled!!!

Where did the year go?

Thanksgiving has already come and gone and, I must say, mine was absolutely wonderful!!! There is nothing better to me than getting together with all those near and dear to me and eating delicious homemade food to my hearts content.

Typically on Thanksgiving, my responsibility consists of my two favorite dishes; sweet potato casserole and a dessert of my choice. This year, I decided to change things up a bit. I took my two favorite dishes and combined them into one and created this delectable dessert.

Spiced Orange Sweet Potato Tart
with Pecan Shortbread Crust

For Filling:

  • 3 sweet potatoes (baked, peeled, and mashed)
  • 2 eggs
  • 1 cup nonfat, sweetened condensed milk
  • 1/2 cup nonfat milk
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons orange zest
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • Several whole pecans (for garnish)
  • One whole pecan shortbread cookie  (for garnish)

For Crust:

  • 1 package pecan shortbread cookies,
    crushed into fine crumbs ( minus one to  use for garnish)
  • 1/2 c crushed pecans
  • 1 teaspoon cinnamon
  • 1 1/2 sticks unsalted butter, melted
  1. Preheat oven to 350°.
  2. To make crust, combine crust ingredients in a large bowl.
    Mix well, until it reaches the consistency of wet sand.
  3. Pour into an ungreased tart pan and press firmly to set,
    making sure to bring the crust up the sides of the pan.
  4. Bake for 10 minutes. Set aside.
  5. For filling, whisk eggs, sugar and vanilla in a large bowl.
  6. Add remaining ingredients and mix well.
  7. Pour filling into cooled crust.
  8. Bake at 350° for 45 minutes, or until crust is brown
    and a knife inserted in the center comes out clean.
  9. Cool in the refrigerator for at least an hour,
    ideally overnight, before slicing and serving!